Cannoli Cake - BEST!!

By Niecer

Please be sure to read my instructions on draining the ricotta. It will make or break this cake. You must drain it overnight. I used Sorrento ricotta that you can find in most grocery stores but it still had to be drained overnight

Ingredients

• For the Cannoli Filling:
• CAKE Ingredients
• 1 cup (2 sticks) unsalted butter, softened at room temperature
• 3 cups light brown sugar, packed
• 4 eggs
• 2 teaspoons pure vanilla extract
• 3/4 cup unsweetened cocoa powder
• 1 tablespoon baking soda
• 1/2 teaspoon salt
• 3 cups sifted cake flour
• 1 1/3 cups sour cream
• 1 1/2 cups hot coffee2
• 36 Mini cannoli shells
• 1 cup Chocolate morsels if you'd like to dip your cannoli ends
• 32 oz Ricotta cheese, drained overnight (see notes)
• 1 cup Confectioners sugar
• 1 cup Granulated sugar
• 1 cup Heavy cream
• 6 oz Mini chocolate morsels
• For the Buttercream Frosting
• 3 cups Confectioners sugar
• 1 cup softened butter
• 1 tsp Vanilla extract
• 1 Tbsp heavy cream
• 2 cups Mini chocolate morsels for coating exterior of cake

Details

Adapted from foodnetwork.com

Preparation

Step 1

Instructions

Prepare ricotta the night prior to assembling the cake. Place ricotta in a cheesecloth lined strainer and pull cheesecloth over ricotta to make a sack. Secure the ends and place a small plate overtop the sack and top with a heavy can. (I used a 28oz can of tomatoes) Place in fridge and allow the excess water to drain off overnight. This is a CRUCIAL step.
If dunking cannoli shells in chocolate, heat morsels over medium heat in a double boiler until melted and smooth. Dunk cannoli ends in chocolate, shake excess off and place on parchment paper to harden. You can speed this up by placing the cannolis in the fridge.
For the filling, mix together the drained ricotta and both sugars. Using a stand or hand mixer, beat cream until stiff peaks form. Fold the cream into the cheese/sugar mixture. Gently mix in the chocolate morsels. Place in fridge while you make the buttercream frosting.
For the buttercream, using a hand or stand mixer, beat the sugar and butter until smooth. Add vanilla extract and cream. Beat until fluffy. If too stiff, add a little more cream.
For assembly:
Place one halved cake layer on a cake plate. Smooth about one cup of filling over top. Place another cake layer on top of filling and repeat until all layers are in place. Set aside remaining filling to use for mini cannolis.
Scrape any filling that has oozed off the sides of the cake. Place in fridge for at least two hours.
After it sets for two hours, frost the tops and sides of the cake. Press chocolate morsels around the exterior of the cake to coat.
Using a piping bag, fill cannolis with leftover filling. Place filled cannolis on top of the cake in a large pile.

Enjoy!